Doesn’t that look delicious in the morning light? 😉 I wrote previously about my experimental vegan pumpkin scones and accidentally leaving out the sugar. It turns out that people seem to like them better that way!
I’ve got a stash of cranberries that I need to use up, so one morning I decided to add some to these scones, without any sugar. Don’t they look happy all ready to go into the oven?
They were lovely, but just a little too tart with those fresh cranberries. They’ll definitely make you pucker up! I ate one as-is and then decided that something needed to be done… So, I whipped up sort of a glaze to spoon on top. It sank into the scones and made them quite palatable. Next time, I may add some sugar to the dough. (Further experimentation has shown that when made with sweetened dried cranberries, and no other added sugar, they are also quite delicious.) 😉
- 2 cups whole wheat flour
- 2 1/2 cups white flour
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil (or butter* or other shortening)
- 1 15-oz can pumpkin puree
- 2 Tablespoons water
- 1 1/2 -2 cups fresh cranberries, washed and well drained
- 1/3 cup brown sugar
- 1 Tablespoon olive oil
- 1 Tablespoon water
- Combine all the dry ingredients and mix well.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Stir in the pumpkin, cranberries, and the 2 Tablespoons water.
- Knead the dough gently a few times until it can be formed into a ball.
- Place the dough on a large ungreased baking sheet and pat down into a rectangle about 1/2 inch thick.
- Cut into squares. Slightly separate the pieces so that they are no longer touching.
- Bake at 400° F about 12-15 minutes.
- In a microwave proof bowl, combine the brown sugar, 1 Tablespoon olive oil and 1 Tablespoon water. Stir well and microwave for 30 seconds at a time, stirring in between, until quite hot. Spoon on top of scones.
- Freeze or refrigerate any scones that are left after a couple of days.
*Using butter obviously makes the recipe no-longer-vegan! 😉